Pizza con Fungi
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Pizza con Fungi

Pizza con Fungi

with Truffle Salt and Cream Sauce

Creamy DIY bechamel sauce is a luxurious base for this rich mushroom pizza. Dial up the decadence factor with a sprinkle of truffle salt!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time50 minutes
Cooking Time10 minutes


serving amount

340 g

Pizza Dough

(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)

200 g

Mixed Mushrooms

56 g

Baby Spinach

1 unit(s)


56 mL


(Contains Milk)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 g

Truffle Sea Salt

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

1 unit(s)

Vegetable Broth Concentrate

(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)

2 unit(s)

Garlic, cloves

Not included in your delivery

0.06 tsp


1 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

¼ cup



Nutrition Values

Calories860 kcal
Fat39 g
Saturated Fat21 g
Carbohydrate93 g
Sugar12 g
Dietary Fiber6 g
Protein32 g
Cholesterol100 mg
Sodium1810 mg
Trans Fat2 g
Potassium950 mg
Calcium500 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


Stretch dough
  • Drizzle 1 tsp oil over dough. (NOTE: For 4 ppl, drizzle 1 tsp oil over each piece of dough.)
  • With oiled hands, stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
  • Let dough rest in a warm place while you prep remaining ingredients.
  • Meanwhile, cut or tear oyster mushrooms into 1/2-inch strips.
  • Thinly slice remaining mushrooms.
  • Peel, then finely chop shallot.
  • Peel, then mince or grate garlic.
  • Combine 1/4 cup (1/2 cup) milk or water and cream in a measuring cup. Set aside.
Cook mushrooms
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
  • Add mushrooms. Cook, stirring occasionally, until golden, 5-6 min.
  • Remove from heat, then stir in broth concentrate and half the truffle salt. Season with pepper.
  • Transfer mushrooms to a plate. Carefully wipe the pan clean with paper towels.
Make cream sauce
  • Reheat the same pan over medium-low.
  • When the pan is hot, add 1 tbsp (2 tbsp) butter, then shallots and garlic. Cook, stirring often, until tender and fragrant, 1-2 min.
  • Sprinkle Cream Sauce Spice Blend over top. Stir until coated.
  • While stirring, gradually add cream mixture. Bring to a gentle boil.
  • Cook, stirring often until sauce thickens, 1-2min. (TIP: Sauce should be thick.)
  • Remove from heat.
Assemble and bake pizza
  • With floured hands, stretch dough again into a large oval shape. (NOTE: The dough should now hold its shape.)
  • Spread cream sauce over dough. Sprinkle cheese over sauce.
  • Top with spinach, then mushrooms.
  • Bake pizza in the bottom of the oven until golden-brown and crisp, 16-20 min. (NOTE: For 4 ppl, bake pizzas in the bottom and top of the oven, rotating sheets halfway through.)
Finish and serve
  • When pizza is done, let sit for 2-3 min.
  • Cut pizza into slices, then sprinkle as much remaining truffle salt over top as desired.
  • Divide pizza between plates.
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